Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 packet (1 oz) brown gravy mix
  • 1 packet (1 oz) ranch dressing mix
  • ½ cup chicken broth

Instructions:

  1. Pour the condensed soup, brown gravy mix, ranch dressing mix, and chicken broth into the slow cooker basin. Note: Whisk until the mixture is smooth and no clumps remain
  2. Season the chicken thighs with salt and pepper. Note: Don't overdo the salt since the mixes are already seasoned
  3. Nestle the chicken into the gravy mixture. Ensure every piece is fully submerged and coated to prevent dry spots.
  4. Secure the lid tightly.
  5. Cook on Low for 6 hours. Note: You can use High for 3 hours, but Low yields a silkier texture
  6. Carefully lift the chicken onto a plate until the meat yields easily to a fork.
  7. Shred the meat using two forks. Note: Let it rest for 5 mins first to keep the juices inside
  8. Return the shredded chicken to the slow cooker.
  9. Stir the meat into the gravy until fully incorporated and velvety.